Devoted exclusively to performing and recording new orchestral music, the Boston Modern Orchestra Project aims to rebuild the aural bridge between audiences and composers with passionate concert experiences. On January 27, BMOP showcases the works of five different composers, amassing a talented quintet of revered, modern-day soloists to mesmerize ears with incongruous sounds. The world premier of Eric Chasalow's horn concerto bares the brassy measures of French hornist Bruno Schneider, and Air: Concerto for Theremin uncannily mimics human voices with an electronic instrument that refuses to pause for breaths or answer text messages in between verses.
Situated at the core of Davis Square, Diva Indian Bistro brims with the aromas of a menu that borrows from the culinary traditions of regions from Bangalore to Bombay. Beneath a bubbly goldenrod ceiling that looks like a collection of soft-lit skylights, patrons settle onto plump black benches to munch samosas and peruse offerings of lamb, seafood, beef, and tandoori dishes soaked in the warmth of the traditional clay oven. Saffron- and cardamom-scented basmati rice stars in biryani dishes, and dosas, a type of crepe crafted from rice and lentils, enclose chicken or veggie fillings alongside coconut chutney and lentil soup. The wall behind Diva’s bar mimics the ceiling’s rectangular bubble pattern in white, with a long row of blue glass bottles bisecting the surface. High black and chrome chairs slide up to the brushed-silver bar, where patrons murmur over cocktails and ice clicks occasionally like a tap dancer having a nice dream.
On Friday nights at Crosby Whistle Stop dance hall, the floorboards heat up under the swinging steps of students, regulars, and teachers cutting a rug at Boston Swing’s Central’s weekly social dances. Sometimes it’s pre-recorded tunes and sometimes it’s a live band inspiring the boogiers, but either way, it’s a rollicking good time for all ages and skill levels and no partner is required.
The weekly party, which starts with a group class from 8-9 p.m. and then transforms into a free-for-all from 9 p.m. – 12 a.m., is the focal point of the non-profit dance organization. Boston Swing Central also offers classes and boot camps where dance instructors teach you how to do the east coast, lindy hop, and Charleston.
As the sister venture of the restaurant known as Journeyman, Backbar sits directly behind its precursor in an unfussy, industrial-style space. But don’t let its afterthought origins fool you. Backbar has emerged from the shadows of Journeyman and built a following of its own, thanks to award-winning bar manager Sam Treadway and his merry band of mixologists. “The bar staffers are eager to please,” remarked Boston Magazine, “and they do.” A reverence for cocktails of days past mixed with an uncontainable thirst for innovation has yielded modern takes on classics such as the fall back, a revisited old-fashioned that blends bourbon with maple, walnut, and bitters. And the innovation doesn’t stop there—ever-changing selections include the drink of the day, drink of the week, and the seasonal milk punch, a traditional eggnog-esque concoction treasured by early American colonists and the cows that loved them. The inspired cocktails find accompaniment in an equally inspired menu of small plates that includes spicy caramel-bacon popcorn, charcuterie platters, and gourmet ice cream sandwiches.
Don?t be fooled by the myriad flat-screens streaming sports and the expansive bar with a bottomless supply of draft beer. East End Grille?s menu is a bounty of housemade dishes crafted from locally sourced ingredients sure to give any restaurant a run for its money. Chefs carefully tuck mushrooms into tortolloni and pair baked halibut with a lemon and white wine sauce. The flatbread is reimagined with toppings that include sweet chili shrimp, house-pickled red onions, and strawberries. Even the appetizers skirt simplicity, from cornmeal-breaded fried green tomatoes to deep-fried brie slathered in strawberry compote. Once a week, East End Grille opens for brunch that boasts french toast with fresh strawberries and whip cream, burgers with house bacon-chili mayo, and wasabi bloody marys.
For more than 40 years, The Pub has keep it simple, from its straightforward name to its nondescript brick-wall exterior and a simple sign that reads "PUB." But when it comes to the local tavern's menu, there is nothing plain about it. In fact, the menu's signature wings, fried and slathered in buffalo sauce, earned a Boston A-List nomination for Best Wings 2012 and an invitation to dine with the mayor. In addition to wings, The Pub also sates appetites with a variety of classic bar foods, from sweet potato fries and mozzarella sticks to hot pastrami sandwiches and cups of seasonal beef stew. Those looking for a heavier meal can aim forks at chicken, steak, and sausage dinners served with a side of french fries, rice, or salad.